 Sunday March 26, 1995
Boua Loy
Let me think - we had main dishes, we had soup ... but we did not have
any dessert yet. We have to change that today. I actually should have
started this whole page with a dessert because I'm very much into that.
Sometimes I really need it, and then I get very unhappy if there is
none in the house.
The unusual ingredient for Boua Loy is glutinous rice flour. Beside
that we will also need some brown (if possible) sugar, or some even
healthier sweetener. Also an egg, some coconut milk and a bit of salt.
We will have to make some dough from the rice flour and the trick is to get
this dough just right. You start out with some of the flour that you mix
with some water in a big bowl (OK, not THAT big - just a bowl.) and mix it
well until you have something that resembles a dough.
It will probably be rather sticky to your hands if you touch it. Now start
to knead it by adding small amounts of the flour, until the dough transforms
into a big blob that you can knead without it sticking to your fingers any
longer. Then it's right.
Now form little balls of about half an inch from the dough. This is a nice
job while you watch your favorite soap (it you like that stuff, that is).
I don't really know how much flour you have to start with (in ounces or
grams) but I usually plan the ingredients so that I end up with about two
hands full of these little balls.
Now you boil some water and give the little dough balls into it. They will
magically float up when they are done. Take them out, drain them, and give
them into some boiling coconut milk. Add sugar and a little salt till it's
just right for your sweet tooth.
I like to add an egg or two. I let them into the still boiling coconut milk
whole without stirring so that they are poached.
That's it for this little mouth teaser - the feel of the little balls in your
mouth is really unusual and - yes - funny.
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